English Muffins with Eggs, Brussels Sprouts and Bacon
Change up your egg sandwich with lightly browned Brussels and crumbled bacon.
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Wild Rice Stuffed Squash
Chewy, nutty wild rice is seasoned with herbs and cheddar in these delightful stuffed squash halves.
Turkey Banh Mi with Quick-Pickled Cranberries
Transform turkey leftovers into a savory sandwich featuring quick-pickled cranberries and the fresh, herbal flavors of Vietnam.
Turkey Vatapa
Perfect for leftover Thanksgiving turkey, this Brazilian stew spices things up with garlic, ginger and jalapeño pepper.
Mashed Potato and Bacon Pizza
When making mashed potatoes, be sure to reserve a portion for this tasty pizza.
Treats and Gifts with Chef Jessica (Virtual class)
December 16, 2021 @ 6:00 pm - 7:30 pm
Chef Jessica Tijerina creates three treats that can be made as gifts or enjoyed: Slice-and-Bake Pistachio and Chocolate Cookies, Vanilla Chai Spiced Fancy Mixed Nuts, and Peppermint Cookie Truffles. Jessica… Read More →
Cooking with Koshiki: Tofu Dengaku (Virtual class)
December 13, 2021 @ 6:00 pm - 7:30 pm
Dengaku is vegetarian tofu skewers with sweet and savory sesame-miso sauce. We will learn to make atsuage (fried tofu), sesame-miso sauce, then broil them for perfection- a great appetizer for… Read More →
Indigenous Foods Class Series: Maple Cranberry Apple Crisp with Puffed Wild Rice
Smoked Turkey Salad
Indigenous Foods Class Series- Bison Roast and Bison Tacos
Derek’s cookbook, Eating with the Seasons, Anishinaabeg, Great Lakes Region can be found here- https://www.blurb.com/b/9989708-eating-with-the-seasons-anishinaabeg-great-lakes-r